FIE London is currently seeking to contract a qualified, enthusiastic, and confident sessional instructor to teach Food, Society and Culture in Britain: From traditional tastes to contemporary concerns, an undergraduate course in Spring 2016.

The ideal instructor will have a PhD (or be near to completion) in a directly related field and have experience of teaching at the undergraduate level. FIE classes are delivered to undergraduates from a variety of institutions, predominantly American universities. The ideal candidate will therefore have experience teaching American university undergraduates at a range of levels. Faculty are responsible for all aspects of course preparation, teaching, and assessment.

This is a sessional fixed term contract for services and not employment, hence candidates must be registered, or be able to register, as self-employed in the UK. Those on a Tier 4 (General) visa are not eligible for self-employment.

The essence of FIE’s teaching and learning strategy lies in using the location of London in creative ways so as to enable students to develop subject-specific and intercultural competencies. We are interested in experiential education, which may be achieved through research projects and independent studies, academic internships, and service internship placements. We assist our students to become more reflective and to develop their analytical and presentational skills. By understanding a foreign culture, students should gain new perspectives on their own. Therefore, anyone who teaches a subject with us would have to be willing and able to incorporate field trips, site visits, guest lectures, and other experiential components as part of their teaching delivery strategy.

The course description and objectives are as follows:

This course focuses on the complex relationships between food and cuisine and society and culture and how they shape and influence each other. Drawing from the disciplines of food studies, intercultural communication, anthropology, and sociology, students have the opportunity to engage with food as culture – in theory and in practice. Through this course, students examine major contemporary issues around food, the history and forms of cuisine in the UK, and food as an important cultural phenomenon in all societies. Britain is the main example, with London as a particular lens.

Hours for course: 42Term dates: 11 Jan – 26 Feb

Interviews will be conducted on a rolling basis with the first review occurring on 16th November